Low Carb Flat Bread + Tortillas

This week I experimented with low carb egg roll wrappers and tortillas. The dough was really good and last night I had the idea to adapt it for flat bread. Today I decreased the xanthan gum, added baking powder, and pressed them a little thicker with my tortilla press before frying them in a little avocado oil. They turned out beautifully, though are too fragile to fold into wraps or tacos due to the decrease in xanthan gum. They’ll be great replacements for pizza crust, pita, and naan, though. I’ve included the minor changes required for low carb tortillas and egg roll/won ton wrappers at the end. Update: I also included options for crackers.


2 cups super fine blanched almond flour
1 whole egg
1 egg white
2 Tbs water
1 tsp baking powder
1 tsp salt
1/2 tsp xanthan gum

In a medium mixing bowl, add almond flour, baking powder, salt, and xanthan gum. Whisk until well-combined. Add wet ingredients and stir until it comes together into a dough. Knead dough with hands until smooth, about 5 minutes. Divide dough in half and roll into balls. Wrap dough balls in plastic wrap and refrigerate for at least an hour and up to 3 days. Pre-heat griddle or heavy bottomed frying pan with 2 Tbs avocado, coconut, or olive oil. Divide each dough ball into 4. Roll each quarter into balls and press between two sheets of parchment paper with either a tortilla press or a rolling pin until approximately 1/4 inch thick. Gently separate the flat bread from the parchment paper and add to hot pan. Fry on each side until the edges are golden brown and bubbles form, about 2-3 minutes. Remove from pan and drain on paper towels before serving. Makes approximately 8 small flat breads. Leftover flat bread can be sealed in an airtight container for up to a week or frozen.

Tortilla option: increase xanthan gum to 1 tsp and omit baking powder. Press dough to at least 1/8 inch thick before frying. For egg roll or won ton wrappers: cut tortilla dough into rectangles or squares instead of circles, add desired filling, fold the dough carefully around the filling, and fry until golden brown and crispy.

Cracker option: increase xanthan gum to 1 tsp and replace water with melted butter or olive oil. After chilling, preheat oven to 350°F. With a sheet of parchment paper on top, roll each ball of dough out on a half sheet sized silicone mat or parchment paper cut to size. Cut dough into equal rectangles with a sharp knife or pizza cutter. With a fork or skewer, dock holes in each cracker. Transfer silicone mat or parchment paper containing crackers onto two half sheet bake pans. Bake for 12-15 minutes until crackers are light brown. Remove from oven and allow to cool completely before breaking apart and eating or storing.


About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Breads, Dairy Free, Gluten Free, Grain Free, LCHF, Specialized Diets, Sugar Free. Bookmark the permalink.

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